I haven't posted a recipe in awhile because we've been ramping up some marketing strategies for the farm. This includes teaching some cooking classes and putting a weekly newsletter into our patron's hands when we deliver. This recipe was our inaugural recipe for the newsletter and we heartily enjoy this meal in our own home. I know you will too!

In a pan heat enough coconut (or comparable high heat oil) and coat the pan. At a high heat, add the onions and peppers and a tsp kosher or other non-iodized salt. Sauté until brown and a bit crusty. Pull the onions and peppers out and cook the sausages on medium heat until brown on both sides. Remove and deglaze with 1/4 white wine. When wine is reduced add onions, peppers and sausages back, cover and remove from heat, set aside.

Whip the eggs with a tbsp water or milk and scramble in pan over medium heat with coconut oil or butter until light and fluffy. Set aside.

Lightly toast sliced buns in oven and spread a layer of mayo and dijon (or stone ground) mustard. Add layer of egg and then the sausage and onion/peppers. Top with grated cheese and place in preheated oven until cheese is just melted. Be careful to watch any exposed bread as it will burn quickly.